Preparation

Preheat oven to 425°F.

On a lightly floured surface with a floured rolling pin roll out pastry into a rectangle roughly 17 by 15 inches and trim edges to form a 16- by 14-inch rectangle. Halve pastry lengthwise, forming two 16- by 7-inch rectangles.

Brush edges with water and fold in edges to form a 1/2-inch wide border on each rectangle. With tines of a fork press border to seal. Transfer rectangles to a large baking sheet.

Divide anchovy paste between rectangle and spread in a very thin, even layer. Sprinkle each tart evenly with 1/2 cup mozzarella and 2 tablespoons Parmesan. Arrange tomato slices in one layer on cheese. Scatter onion slices and herbs over tomatoes and sprinkle with remaining 1/4 cup Parmesan and salt and pepper to taste.

Bake tarts in upper third of oven 12 to 15 minutes, or until crust is golden. Tarts may be made 2 days ahead and chilled, covered loosely. Reheat tarts before serving. Serve tarts warm or at room temperature.

SELECT LATEST REVIEWS

Fabulous when great tomatoes are in season. Bake the pastry crust a little first. I also salted then drained the tomatoes and used pesto.

ShauneenH from South Carolina / 08.09.14

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I've made this several times. To correct the sogginess issue I salted and drained the tomatoes before hand.

tangogowench / 09.09.12

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I love this recipe - have made it without the anchovy paste, using parmesean on the crust while pre-cooking. I added mozzarella after the crust is golden and then topped with the tomatoes and garlic oil. My secret to avoiding soggy crust is to salt the tomatoes and set out on paper towels for 30 minutes before adding to tart. Delicious!

mwoolphd / 08.31.08

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Great, but the tomatoes made it a little soggy. I may use 8oz. instead of 4 oz. of mozzarella the next time I make it.

tangogowench / 06.16.07

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We have been making this recipe since first seeing it in Gourmet it published in 1995. We make it for goup gatherings and have been asked for the recipe many times. If you don't think you like anchovy just cut is back a little - no one even knwos it's there and it really tastes good. This is really good with all those fresh home grown tor farmers market summer tomatoes.

A Cook from Batavia, IL / 07.19.06

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This was excellent - disappeared quickly at the dinner party we brought it to. Next time we'll use real tart crust instead of puff pastry as the crust wasn't nearly substantial enough to hold the filling. The bottom was also bit soggy, and the tart just needed a little more starch to it. Omitted the anchovy paste (gross) - it was unnecessary anyway! Also, we used fontinella cheese instead of parmesan - so good! It was hard not to eat the ingredients while making this!

A Cook from Falmouth, ME / 08.08.05

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I also used pesto. I cut 1/2 in strips and used an egg wash to seal the edges. This is from the goat cheese and redonion tart (4 forks).

A Cook from Naperville, IL / 06.10.05

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The puff pastry puffed up, sending the melting cheese, tomatoes, and herbs slipping over the edge of the tart and onto the baking sheet. Fortunately, I had lined the sheet with the new non-stick Release foil, so I was able to scoop up the goodies and put them back in the tart shell, after pricking it to make it stop puffing. Beware!

A Cook from Virginia / 05.17.04

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I think this is an excellent recipe, however, I have improvised in that I've omitted the onion and the anchovy paste - I brushed the top of the pastry dough with olive oil instead and used fresh, home made mozzerella instead of store bought. I've had great success every time I've made it and feel it's a real winner.

A Cook from Stamford, CT / 03.29.03

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Huge hit at the party last night. Very tastey and not difficult to prepare. Both tarts were gone lickity-split! Next time I'll double the recipe for a party. I'm not into anchovies, so I used pesto. Great way to use up some garden tomatoes!